So I have my whole life put pizza in the fridge when it’s done, except on the odd occasion where I’ve gotten drunk pizza woke up to it out on the bench still.
However focaccia and other bread treats get left on the bench a day or two and no one sees an issue.
How about garlic bread? Fridge? I think so but then again I think of those bacon cheese roles that just live on the bench all the time.
I just don’t know anymore
Yes, in a sealed plastic container so it doesn’t dry out (never in the original box). Then I reheat it using the stovetop method:
When done correctly, it tastes better than the night before when it was fresh.
BTW, most breads left in the fridge will warm back up just fine in the toaster oven/air fryer, or microwave if you don’t want it crispy. (Or just leave it out to get back to room temp.) Again, the secret is to store it in a well-sealed container to retain moisture.
Step 0: Butter the bottom of the slice. 🤤
If you do this, make sure you’re monitoring the temperature of the pan carefully, cause it’ll burn a lot easier (use an induction cooktop if you have one to better control temps). Through my own experiments I’ve found that the pizza heats more evenly if you pour melted butter on the top of the crust instead and leave the bottom unbuttered.
I find that also helps to let the pizza get up to room temperature first, either by defrosting in the microwave for a minute or letting it sit out for about ten.